Executive Chef

SUMMARY OF POSITION:
Responsible for overall operation of the kitchen department with the following main tasks:
- Develop and monitor labor budget for the department and involve in the hiring process of all kitchen staff.
- Maintain highest professional food quality and sanitation standards.
- Control food cost and stock; and monitor pricing accordingly to achieve the target margin.
- Work with Chef de Cuisine to develop food and beverage concepts and products (menu & recipes)
DUTIES AND RESPONSIBILITIES:
- Develop standard recipes and techniques for high quality food preparation and presentation, minimize food costs and maintaining portion control for all items served.
- Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Coordinate with HR Department to recruit staffs and ensures proper staffing for maximum productivity and high standards of quality (recruiting; promoting; demoting; disciplining or laying off – if needed)
- Check and approve food, equipment purchases orders for kitchen according to established par-stock as well as check the quality of the purchased orders to control operational costs.
- Oversee all menu development for all food outlets.
- Schedule and coordinate the work of chefs, cooks and other kitchen employees to ensure effective operation of all function of the kitchen.
- Plan, organize and execute annual and seasonal food and beverages promotion plans.
- Establish controls to minimize food and supply waste as well as spoiled foods and provide a treatment solution.
- Provide management for the whole kitchen team: resolve conflicts; evaluate staff’s performance; hold meetings to ensure smooth operation of kitchen team as well as smooth cooperation with other departments.
- Control food and payroll costs to achieve maximum profitability.
- Provide training and professional development opportunities for kitchen staff
- Develop and maintains high standard operational procedures to enhance and measure quality; continually update written procedures to reflect state-of-the-art techniques, equipment and terminology.
- Ensure all services to clients, both internal and external, are conducted in a highly professional and efficient manner.
- Perform other duties as required
- Check dishes to ensure all the items are well presented and in highest quality before serving to customers.
- Increase staff’s knowledge about safety, sanitation and accident prevention.

SKILLS/QUALIFICATIONS
- Advanced knowledge of food professional principles and practices.
- 2+ years of culinary education.
- 5+ years of experience in a similar position.
- Excellent communication skills.
- Excellent cooking skills and knowledges.
- Available to work on-call, shifts, after hours, over weekends, and on public holidays.
- Proficient knowledge of human resources management.

Competitive salary and bonus

Annual leave and other public holidays leave

Working in professional working environment

Cập nhật gần nhất lúc: 2022-11-14 09:02:04